A Wandering Botanist

Turmeric (Curcuma longa, ginger family, Zingiberaceae) is a spice produced from the ground rhizome of a tropical ginger. In the previous blog (link) I talked about its origins. I knew it as a  yellow powder used in curries, but little more. In fact, it has been a minor herb in European and North American cooking, but incredibly important plant in Asian life and an intense, fugitive yellow dye.

Dyed with turmeric;  it is a spectacular yellow.

Turmeric (Curcuma longa, ginger family Zingiberaceae) is a Southeast Asian ginger that has been a major spice and dye since antiquity.

turmeric (Curcuma longa)

It grows from a rhizome (the source of the spice), with short stems and tall leaves that can be 3' high. Flowers are yellow-white and pretty (link). While close relatives, called curcuma by nurseries, for example Curcuma petiolata and C. aromatica, are grown for their dramatic flowers, breeders have produced some handsome varieties of turmeric as well, with red, white, or pink flowers link. Turmeric is unknown in the wild and makes no seeds, so it requires people to spread it, although in a few places in the tropics it appears to have escaped from cultivation.